Hi y’all! It’s been a while but today I made a masterpiece that is too perfect not to share!
There are times where artistic Eggspiration and combining everything that’s good leads to near perfection!
I started with:
- A beer for drinking (Spring Pils by Southern Star, a local Conroe Brewery)
- 5lbs of 80/20 ground chuck
- 1lb hot sausage
- 1lb Italian sausage
- Chopped onions/bell pepper
- Garlic chives
- 2 tablespoons of minced garlic
- 2 eggs
- Monterrey Jack cheese
- Smoked Venison/pork sausage
- 2 lbs of smoked pork belly bacon (thin slices)
I combined everything (sans the cheese, venison sausage, and bacon) with Worcestershire sauce, rib rub and burger spices.
After that I formed the meat mix into a large log with the cheese and venison sausage in the middle.
To satisfy the “baconbomb” of the name, this meat will have to be wrapped in… BACON! Apart from the obvious reason to use bacon (the taste), in this case it also serves as a means to keep the meat moist and from falling apart. The best (and coolest looking) way is to weave the bacon into a bacon carpet!
The Egg was setup for indirect cooking with peach, cherry and mesquite smoke. Stabilized at 275F
Another great successful Egg day!